- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Madhur Jaffrey
Ingredients
- 6 large Leeks (2 pounds)
- 3 cups Water
- 1/2 cup Arborio Rice or any medium grain rice
- 1/2 cup Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Black Pepper
- 2 tablespoons Lemon Juice
Directions
Cut off and discard the dark green section of the leeks. Cut the remaining white and pale green parts into halves lengthwise and then crosswise into ¼-1/3 inch slices. Wash thoroughly in a sink filled with water; put in a colander to drain.
In a wide pot, combine the leeks and water. Set over high heat and bring to a boil. Turn the heat down to medium-high and cook for about 15 minutes, or until the leeks are tender. Add the rice, oil, salt, pepper, lemon juice, and another ½ cup of boiling water. Cook on medium-high heat, stirring now and then for another 15 minutes, or until the rice is just tender. Serve hot.
Note:
Somewhere between a risotto and a vegetable dish, this is a scrumptious lemon creation in which the rice helps to bind the leeks together, You may serve it either as a first course or as part of a Mediterranean meal. If you like, some sliced carrots and celery may be added to the leeks before boiling.
